When Sapporo Beer asked that I make a dish using their product I immediately thought of my husband. He loves his Sapporo Beer and, being Irish, his corned beef.
I found this recipe on the Food Channel which I adapted to suit our taste.
1 (4 pound) corned beef brisket
6 garlic cloves, smashed
2 large shallots, peeled and quartered
1 small white onion, peeled and cut in half
3 tablespoons of pickling spice
3 tablespoons caraway seeds
34 ounces Sapporo Reserve Beer (they come in 22 oz cans – I drank what was left over – no use in wasting a good beer)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into quarters
6 sprigs fresh dill
Salt/Pepper to taste
Preheat the oven to 300 degrees F.
Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, dill, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Place the corned beef in the center of a platter and mound the carrots and potatoes around it. Serve immediately with a cold glass of your favorite Sapporo Beer.
DOUZO MESHIAGARE – BUEN PROVECHO!